Ask Lisa: What can I substitute for Pream?

Wednesday

Apr 19, 2017 at 9:24 AMApr 19, 2017 at 9:24 AM

Lisa Abraham More Content Now

Q: I have an old recipe that my family and I enjoyed very much called “Chicken SuPream.” It was made with Pream coffee creamer, which is no longer available. Do you have any suggestions for what to use in place of the Pream?-- Arline Rodstrom, Monroe, New York

A: For those who don’t remember it, Pream was one of the earliest powdered coffee creamers, debuting in 1952. Unlike today’s non-dairy creamers, it was actually made from real powdered cream with some sugar added.

Being made from real cream was actually one of the product’s problems: Milk solids don’t dissolve well in hot liquids. That issue eventually led to the development of non-dairy creamers, which are so plentiful today.

Pream often included recipes in its advertising campaigns, and after some searching, I was able to find a copy of the “Chicken SuPream” recipe.

Switching the recipe is not as simple as substituting another powdered creamer because today’s versions probably contain more sugar than you would prefer in a savory chicken dish.

My suggestion is to use real cream to create the sauce.

Here is my re-creation of the recipe. I changed its title to reflect its new ingredients and also converted it for boneless, skinless chicken breasts, which are more popular now. Enjoy.

Place chicken in a shallow baking pan. Brush with 1 tablespoon of melted butter. Sprinkle with salt and pepper. Cover with foil and bake for about 20 minutes.

While chicken is baking, drain mushrooms.In a small saucepan, melt remaining 2 tablespoons of butter. Whisk in flour until well combined and slightly brown. Then add the half-and-half, whisking constantly until it thickens. Stir in the paprika and Worcestershire sauce. Season with salt and pepper, to taste. Stir in the mushrooms.

Spoon sauce over chicken and continue to bake, 10 to 15 minutes longer, or until chicken is cooked to at least 165 degrees and is tender.